Appetizer Salad – Avocado Caprese Salad (fruit)

INGRDIENTS:
 3 Avocados, medium
 1 large bunch Basil, fresh
 4 Heirloom tomatoes, medium
 1 Lemon
 1 Balsamic vinegar, aged
 1 Pepper, fresh ground
 1 Sea salt

Accompaniment Salad - Sweet and Sour Potato Salad (vegetable)

SALAD:
1. 3 large potatoes
2. 4 large eggs, to boil
3. 1/3 cup chopped green onions
4. 1 teaspoon dill weed
5. 1/2 teaspoon ground paprika
6. As needed water to boil potatoes and eggs
7. To taste salt

Side Dish Salad – Mandarin Broccoli Salad (green)

Ingredients
 3/4 cup mayonnaise
 1/4 cup sugar
 4 teaspoons cider vinegar
 4 cups fresh broccoli florets
 1 small red onion, halved and sliced
 1/2 cup raisins
 1/2 cup pecan halves, toasted
 1 can (11 ounces) mandarin oranges, drained

Main Course Salad – Cobb Salad (composed)

For the Salad:

 1⁄2 head iceberg lettuce, cored and shredded
 1⁄2 head romaine lettuce, chopped
 1⁄2 bunch watercress, some of the stems trimmed, chopped
 2 oz. blue cheese, preferably Roquefort, crumbled
 6 strips cooked bacon, roughly chopped
 3 hard-boiled eggs, peeled and cut into 1/2" cubes
 2 medium tomatoes, peeled, seeded, and cut into 1/2" cubes
 1 boneless skinless chicken breast, cooked and cut into 1/2"
cubes
 1 avocado, peeled, pitted, and cut into 1/2" cubes
 Kosher salt and freshly ground black pepper, to taste
  2 tbsp. minced chives

Separate Course Salad - Asparagus Egg and Bacon Salad (vegetable)

Ingredients:

 1 large hardboiled egg, peeled and sliced

 1 2/3 cups chopped asparagus
 2 slices cooked and crumbled center cut bacon, check
labels for Whole30
 1/2 tsp Dijon mustard, check label for Whole30
 1 teaspoon extra virgin olive oil
 1 teaspoon red wine vinegar
 pinch salt and pepper, to taste

Dessert Salad – Strawberry Waldorf Salad (fruit)

Ingredients:
 3 cups chopped Florida Strawberries
 1/4 cup mini marshmallows chopped
 2 cups diced tart apples
 1/2 cup seedless green grapes quartered
 1/3 cup walnut pieces
 1/4 tsp kosher salt
 3/4 cup frozen light coconut whipped
topping defrosted
 1/4 cup non-fat plain Greek yogurt